Foods Roseparis Has Tried

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

This British temperance tonic is now a Ramadan favorite.

This rustic cider's name derives from an English term for fruit thievery.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This “hodgepodge” of affordable ingredients fueled local laborers during the Industrial Revolution.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

This summery parfait has mingled with British royals and literary elites.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

This Saharan sand-baked fare is nicknamed “Berber pizza.”

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

A desert dweller’s delight, this bread gets baked in sand.

Ethiopian honey wine is sweet, funky, and perfect with injera.

In Zanzibar, Swahili and Indian cuisine swirl together in a hearty, complex stew.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

These salty potatoes were originally boiled in seawater.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

Authentic renditions of this Vietnamese noodle dish rely on the terroir of a single coastal city.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

These cheese balls have fueled Central Asian nomads for centuries.